Lovely, authentic Greek tzatziki sauce is one of those dips that goes with just about everything. Spread it on toasted country bread topped with oregano and olive oil, tuck it into a rolled-up pita with pork skewers or gyro souvlaki, or serve it alongside roasted vegetables and fries. It’s also the perfect side next to a boureki, zucchini-potato pie. Made with cool cucumber, rich extra-virgin olive oil, good-quality red wine vinegar, plenty of freshly ground black pepper, and fragrant dill, this creamy yogurt dip is refreshing, versatile, and always welcome at the table.
If you love this Authentic Tzatziki Dip, you will also love this Skordalia Dip, Whipped Feta or Fava Dip and Caramelized Onions!
Why you will love Greek tzatziki
Here is what you need
- Greek strained yogurt – Always use full-fat, thick Greek yogurt for the best creamy texture. Low-fat versions will be thinner and less satisfying.
- Cucumber – English cucumber works best because it has fewer seeds and thinner skin. Grating and draining well prevent a watery dip.
- Garlic – A single clove adds a traditional bite. Use less if you prefer a milder flavor.
- Fresh dill – This herb gives tzatziki its signature taste. Always use fresh dill, as dried lacks the brightness.
- White wine vinegar – Many authentic Greek recipes use vinegar instead of lemon juice. It provides acidity without overwhelming the flavors.
- Extra virgin olive oil – Adds richness and a silky finish. A fruity, peppery Greek olive oil works beautifully here.
- Sea salt & black pepper – Season well; salt enhances the yogurt and cucumber, while freshly ground pepper adds gentle spice.
Step by step
Step 1. Grate the cucumber using the large holes of a grater.
Step 2. Place grated cucumber in a colander in the sink. Add a pinch of salt and one tablespoon of vinegar. Let it rest for 15 minutes to release its liquids.
Step 3. Lightly whisk the yogurt with a tablespoon of extra virgin olive oil to develop a creamy texture.
Step 4. Add the minced garlic clove, two tablespoons of red wine vinegar, and three tablespoons of olive oil in a bowl and mix well.
Step 5. Squeeze the grated cucumber with the help of a kitchen towel to release the remaining liquid.
Step 6. Add it to the bowl with the olive oil and vinegar and mix well.
Step 7. Pour yogurt into the bowl with the rest of the ingredients and mix with a spoon.
Step 8. Stir in most of the dill. Season with sea salt and plenty of freshly ground pepper to taste. Refrigerate for 1–2 hours before serving.
Serve with some chopped dill on top and a drizzle of extra virgin olive oil.
Tips For A Great Tzatziki
- Cucumber prep: Use two to three small cucumbers or one long English cucumber. Grate on the coarse holes of a grater, moving top to bottom rather than continuously (like cheese). This gives crisp cucumber shreds in every bite. Salt the grated cucumber, let it sit for 30 minutes, then squeeze it in a clean kitchen towel to remove excess liquid.
- Yogurt matters: Always use good-quality strained Greek yogurt. Regular plain yogurt is too watery. For the best results, choose full-fat yogurt such as Fage Total 5%, which is creamy, mild, and ideal for tzatziki.
- Garlic intensity: For a stronger flavor, use one garlic clove per ½ cup of yogurt. If you prefer a milder dip, add garlic paste gradually until it reaches your taste.
- Vinegar quality: A good red wine vinegar makes all the difference — it balances the richness of the yogurt and olive oil.
- Herb swaps: Fresh dill is classic, but if unavailable, substitute with mint, cilantro, or parsley for a different twist.
Serving Ideas
- With bread or pita: Scoop it up with toasted bread, warm pita, or pita chips.
- As a mezze dip: Add it to a Greek mezze platter alongside marinated olives with feta and stuffed grape leaves-dolmades.
- With grilled meats: Serve next to pork skewers, lamb chops, chicken souvlaki, or gyro wraps.
- With vegetables: Pair with roasted lemon potatoes, crispy fried zucchini, or eggplant fritters for a fresh contrast.
- As a sauce or spread: Use in sandwiches, wraps, or burgers for a cooling layer of flavor.
- With fries: The creamy, tangy dip is fantastic with crispy French fries or country fried potatoes.
Tzatziki is one of those timeless Greek dips that never disappoints — creamy, refreshing, and bursting with flavor from simple, quality ingredients. Whether you serve it with warm pita bread, alongside grilled meats, or as part of a mezze spread, it always brings a taste of Greece to the table. Once you try it homemade, you’ll never go back to store-bought!
FAQ
Tzatziki keeps well for 3–4 days in an airtight container in the refrigerator. Stir before serving, as it may thicken slightly.
No, tzatziki does not freeze well. Yogurt and cucumber lose their texture once thawed, so it’s best enjoyed fresh.
Yes. While garlic is traditional, you can leave it out for a milder flavor, or add just a little garlic paste instead.
Thick Greek yogurt is ideal, but you can use labneh, skyr, or well-drained plain yogurt. Sour cream works in a pinch but will change the flavor.
Fresh dill gives the best flavor. If you must use dried, reduce the amount (about 1 teaspoon) and let the dip rest longer so the flavors develop.
Yes! It’s high in protein, low in carbs, and made with wholesome ingredients like yogurt, cucumber, and olive oil.
Perfect Tzatziki Recipe
Equipment
- Grater
Ingredients
- 2 cups Greek yogurt
- 1 english cucumber
- 1-2 garlic cloves minced
- ¼ bunch of fresh dill finely chopped
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar total
- sea salt
- freshly ground pepper
Instructions
- Grate the cucumber using the large holes of a grater.1 english cucumber
- Place grated cucumber in a colander in the sink. Add a pinch of salt and one tablespoon of vinegar. Let it rest for 15 minutes to release its liquids.
- Lightly whisk the yogurt with a tablespoon of extra virgin olive oil to develop a creamy texture.
- Add the minced garlic clove, two tablespoons of red wine vinegar, and three tablespoons of olive oil to a bowl and mix well.
- Squeeze the grated cucumber with the help of a kitchen towel to release the remaining liquid.
- Add it to the bowl with the olive oil and vinegar and mix well.
- Pour the yogurt into the bowl with the remaining ingredients and mix with a spoon.
- Stir in most of the dill. Season with sea salt and plenty of freshly ground pepper to taste. Refrigerate for 1 to 2 hours before serving.
Notes
- For better results, after mixing the ingredients, the dip should be refrigerated for at least one hour.
- Good quality Greek yogurt is essential for a great tzatziki. Avoid fat-free yogurts and opt for full-fat or at least 2% fat yogurts. Our favorite is FAGE Total 5% Plain Greek Yogurt.
- A delicate extra virgin olive oil and zingy red wine vinegar are your friends when making tzatziki.
- If fresh dill is unavailable, substitute it with mint, cilantro, or parsley.
Nutrition
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.
